an eco-aware, flower power, neo-hippie, vegan blog

Cornbread Dressing

Preparing for the Thanksgiving feast? We’ve got a great dressing (aka stuffing) your family and friends will adore. It works well for potlucks, too.

This is a southern American tradition, Cornbread Dressing. We never tried making it before and it’s SO YUMMY! You’re going to want to embrace this tradition!

You will need to make vegan cornbread one or two days in advance. There are some recipe links at the bottom you can choose from. Sweet to neutral cornbread works best in this recipe, and once you make it, cut the cornbread into cubes and allow it to get stale on the counter. Really ~ you can munch on a few cubes as well!

To make this gluten free, use the gluten-free cornbread recipe at the bottom of the page, and sub in your favorite GF bread for the multi-grain. To make this recipe SOS-free (no salt, sugar, oil), use the Forks Over Knives cornbread recipe below, and omit the coconut oil/salt from the recipe. Nut free? Don’t add the pecans – you can sub in pepitas or sunflower seeds or nothing at all!

Cube cornbread and multi-grain bread and allow to sit on the counter for 24 to 48 hours to get stale and crunchy. Alternatively, if you are short on time, cube both breads and toast in the oven at 200 for about 10 minutes, then stir and toast another 10 minutes, until outside of bread is crisp. Set stale/toasted bread cubes aside.

To make dressing, preheat oven to 375. Spray a 9×12 casserole dish with non-stick spray.

Mix together warm vegetable broth with flax seed meal. Allow to congeal, this will be the binder.